Omurice (Omelette Rice)
A Japanese diner classic — ketchup-fried chicken rice wrapped in or topped with a soft omelette, finished with ketchup or demi-glace. The golden egg over red rice is as pretty as it is loved by all ages.
Ingredients
- Chicken rice
- Cooked rice · cold2 bowls
- Chicken thigh · diced, or ham/sausage100 g
- Onion · finely diced0.5
- Carrot · finely diced0.25
- Peas · optional2 tbsp
- Ketchup3 tbsp
- Butter1 tbsp
- Salt & pepper · a pinch
- Omelette (per serving)
- Eggs3
- Milk1 tbsp
- Salt · a pinch
- Butter · for frying1 tbsp
- To finish
- Ketchup or demi-glace · to drizzle
Steps
- ⏲ 5 min
Finely dice the onion, carrot, and chicken. Melt butter and saute the chicken, then the onion and carrot.
- ⏲ 4 min
Add the cold rice and peas, stir in the ketchup, and fry evenly; season with salt and pepper. Frying the ketchup briefly on one side cooks off its sourness.
Mound the chicken rice on a plate in a football shape.
- ⏲ 2 min
Beat the eggs with milk and salt and pass through a sieve. Melt butter in a pan over low heat, pour in the egg, and stir with chopsticks to a soft scramble.
- ⏲ 1 min
While still soft, turn off the heat and drape the omelette over the rice. (Or wrap the rice in a thin egg sheet.)
Shape it smooth with a paper towel and drizzle with ketchup or demi-glace to serve.
Tips & Variations
Variations
- Fuwatoro omurice: Kyoto style — a soft omelette set on the rice and sliced open to spill over.
- Demi-glace omurice: A rich demi-glace sauce instead of ketchup.
- Kimchi omurice: Use kimchi fried rice instead of chicken rice for a Korean twist.
- Cheese omurice: Tuck cheese into the omelette for a melty pull.
Tips
- Use cold rice — fresh rice turns mushy.
- Fry the ketchup on one side of the pan before mixing it in to cook off the sourness and deepen the flavor.
- A low heat and butter with a soft-set omelette is the key to silkiness.
- Sieving the egg gives a smooth sheet.
- Shape it neatly with a paper towel.
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